This is my first post on Eggless Christmas Fruit cake recipe without alcohol/ without rum and condensed milk. Though I’ve tried some eggless plum cake recipes earlier, I couldn’t post any. I wanted to post a perfect eggless fruit cake recipe for christmas. I googled & found this eggless plum cake is the one which is mostly prepared for Christmas.
I got this recipe from “
Divine taste “. As this is an alcohol free, eggless dry fruit cake, I decided to give a try. As the original recipe has exact measurements, I just halved the recipe and tried it in my convection oven. It yielded 10 pieces.
I gave some to my neighbour , she told it tasted exactly like the one they get in Kerala & she took the recipe from me. I was so excited to hear a good comment for my baking. I’ve tried to give step by step pictures. Please follow the same quantity mentioned here. I used less dry fruits n Nuts than mentioned. Make your choice .
As I used less dry fruits , I added more sugar. Boiled & Mashed potato is used as an egg replacer. To avoid fruit sinking, we cook the dry fruits while making the caramel sauce. No one can find this is an eggless plum cake..It takes nearly 1 hour baking time. But its worthy. So lets see how to make Eggless Christmas fruit cake recipe without rum in convection oven.
Don’t forget to check out my Eggless plum cake in Pressure cooker. This is for people without convection oven at home.
Also check out my easy eggless plum cake in microwave if you want to make it quickly under 3 minutes.
Eggless dry fruit cake recipe for Christmas
Eggless dry fruit cake/plum cake recipe without alcohol for Christmas.
Cuisine: Indian
Category: Cakes
Serves: 4
Prep time: 20 Minutes
Cook time: 60 Minutes
Total time: 80 Minutes
For batter
- All purpose flour – 1 cup
- Baking powder – 3/4 tsp
- Cooking soda – 1/8 tsp
For Fruit mix/sauce
- Mixed dry fruits & nuts – 200 gms / 1 cup ( cashews , badam , Pista , dates , dry grapes , Tutti fruti , Plum/ cherries , angoor, dried apricot , black raisin)
- Sugar / Brown sugar – 1/2 cup ( I used 1/2 cup + 2 tbsp )
- Butter – 1/2 cup ( at room temperature )
- Lion Dates syrup / Maple / golden syrup – 1/2 tbsp
- Water – 1/2 cup ( 125ml)
- Cooking soda – 1/2 tsp
- Vanilla essence – 3/4 tsp
- Yogurt/curd – 2 tbsp
- Cooked & Mashed potato – 1/2 cup
- All spice powder ( 1 clove , 1 small piece cinnamon & a small piece of nutmeg) – 1/2 tsp ( Cardamom is optional)
- Grated orange zest – 2 tbsp (optional)
- Blanched Almonds – 20 nos (for decoration )
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METHOD
- Sieve the all purpose flour, cooking soda & baking powder in a wide bowl and set aside. Chop all the dry fruits & nuts separately and set aside..
- In a saucepan,mix the fruits, sugar, butter, dates syrup & water. Heat in low flame till the sugar dissolves. Then increase the heat to medium and mix well. Butter will dissolve & let it boil.
- Keep the flame low & allow the mixture to boil for 10 to 15 mins. Stir now & then to avoid burning. Dry Fruits will be cooked well and soft. In the mean time, grate the orange zest, blanch the almonds & make the all spice powder& mash the potato. Switch off the flame & mix the cooking soda. Mixture will become foamy. Set aside to cool completely. The consistency will be thick.
- After the fruits sauce cools down, mix the orange zest, yogurt/curd , vanilla essence, well mashed potatoes & all spice powder. Whisk well to become a smooth paste. Then add the chopped nuts, mix well. Now add the flour little by little to this paste while stirring in the other hand. It will form a thick mass. The final batter will be of spooning consistency.
- Grease a baking pan with butter and sprinkle maida. Then spoon the batter & fill the pan. Level the batter smoothly using a spatula. Place the blanched almonds for decoration. Cover the pan with a butter paper/thermal foil. Preheat the oven @180c for 10 mins. Bake for 1 hour and check with the tooth pick or Knife for doneness.
- If it comes out clean, then your cake is ready.. If not keep another 10 mins and try it. Please keep an eye after 50 minutes. Remove the cake from the oven after its baked well and set aside for 3-4 hrs to completely cool down. I left the cake overnight and the next morning i removed the cake from the butter paper. It came out very easily without sticking. This setting time is suggested for all the taste to blend well in the cake..Then Serve it!!
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Note
- To avoid fruit sinking to the bottom, usually the dry fruits will be coated with maida. I din’t do that. I just added everything to the sauce mixture.
- Demrara brown sugar is completely optional. U can use powdered white sugar too.
- The original recipe called for 1.5–2 hrs baking. Please keep an eye after 50 minutes otherwise your cake may be burnt. The outer layer of cake looks blackish brown but the inside will be cooked soft.
- Please give minimum 3-4 hrs of setting time and then remove the cake from the butter paper. The cakes should cool down completely.
- U’ll find crunchy taste in the cake which is because of dry apricots and nuts..
- We can sprinkle some icing sugar on top of the cake to have a nice look.
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